Richard Kilgore
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Posts posted by Richard Kilgore
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The large and small roasting pans/baking pans in enameled cast iron are also fine for roasting such as root vegetables. The square shape will hold more than an oval one of the same length, of course. But the oval shape is traditional for a gratin and attractive.
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I agree with Linda. The 6+ qt size, round or oval is a good one for a family of four to six for stews and medium size cuts of meat. The oval has the advantage of hugging the shape of many birds and cuts of meat. I have several round ones plus the 9 1/2 qt oval, and if I had to do it again I would get one more of them in oval rather than round.
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Okay Patrick, your lemon curd photo pushd me over the edge and I ordered a copy of the Dessert book last week. My schedule is very tight, and I may not be able to do anything for a couple of weeks, but I'll enjoy following along until then.
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Thanks, Kevin, but I'll probably look for cheaper bones.
Thanks for the tips, Sharon. Your posts are usually as rich as stock themselves. This being no exception. I may stick to beef, considering your comments. I did a good, gelatinous chicken-stock a week ago, so I am tempted to discuss stock-making here, but know it would be better to jump over to the cooking forum to continue that part of it.
Thanks everyone, I'll check out some of these places and post later. I will be making the beef or veal stock a week or two from now.
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Several after Christmas sales going on.
I assume the following are in all Texas locations:
Sur La Table -- Big Semi-Annual Sale starts today.
Williams-Sonoma -- ongoing post-holiday sale, up to 75% off selected items.
Dallas -- CookWorks on Alpha across from the Galleria, 30 - 50 % off selected items.
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Steel Cut Oats are whole oat grains (minus the outer hull) that are cut into 2-3 pieces. This is, IMO, the best tasting kind of oatmeal. Takes around 30 minutes to cook.
Steel Cut Oats are great. You can shorten the time you spend by letting them sit overnight after bringing the oats and water to a boil and turning the heat off. The next morning cook them for only about 8 - 9 minutes.
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I will not, absolutely will not, try to remove a thermometer from a roast with my bare hands. You know the remote transmitter thermometer that has been buried in the roast in the clay baker in the 450 degree oven for the past hour.
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Have you tried increasing the coffee and condensed milk amounts slightly?
If that doesn't work you could try Longevity brand condensed milk. Another shopper in a Vietnamese market here recommended it to me as the one that Vietnamese-born people in the US prefer because it has a long history in Vietnam. I have been using Trung Nguyen coffee from Vietnam, but most of the Pho shops here use Cafe du Monde or Goya coffee. I have not used it, but a good espresso bean is likely to be better yet.
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Thanks Safran. That's good to hear. My use would be light in comparison to your friend's.
I would like to hear also from anyone who has used a 7 qt DeLonghi that was made in the past five years or so.
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I have been looking at a heavily discounted 7 qt DeLonghi (made by Kenwood) mixer. Does anyone have any experience with these? This one is about two or three years old, but new in box.
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Thanks for the post, LDLee. That sounds like a place I will want to try when in Austin.
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I have an indoor, stove-top electric grill. Works great for toast! You can even do steaks on it, and it's so easy. For example, last Saturday night, I just pulled out a steak, sprinkled a little coarse salt and freshly ground pepper on it, flopped it on the hot grill, turned it over with my tongs, watched the fat drip, watched the fat catch fire, pulled off the steak to let the fire die down, watched the fire flare up, put a cookie sheet over the grill to strangle the fire, peeked under the cookie sheet, wached the fire flare and burn, walked to the cupboad, pulled out the fire extinguisher, and pppphhhhhhhhooooooot! All done!
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Thanks planojim and irodguy. I'll give both a call.
Thanks for mentioning that, Andie. I am usually in one at least once a week. I had not thought about them for veal, though. I am also curious about what you use your goat stock for?
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I am going to make stock soon. As you have probably noticed, the mainline grocery stores appear to have less and less in the way of bones and inexpensive meat for stock making. I would appreciate any ideas for butchers and groceries that do have such available.
Thanks,
Richard
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The Paves you all are doing look wonderful. I'll have to try it. I have some mini six inch loaf pans I can use since I don't have the 7 1/2 inch ones.
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The vent keeps the lid from rattling around when under pressure. That's all. It bothers some people more than others. Since you are going to do most of the stock making with the lid off, it may not make that much difference to you.
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I love soups, too. And a new one each week is a great idea, Maggie.
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If you don't have Target, you may have Wal-Mart, which carries a similar line called Tramantona. The primary difference between the two is that the Chef Mate has vents in the lids of their stockpots, and they cost about five dollars more. The quality of both is very similar.
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That's a great deal, Rachel. I continue to be impressed with the Chef Mate cookware. I got a three disk bottom stock pot set of three last year, as well as a 2 1/2 qt. tri-clad sauce pan. They are not as heavy as All-Clad, but do very well for many applications for a fraction of the A-C prices. I also picked up a very sturdy Chef Mate 12" disk bottom fry pan recently at Target for only $20. Also check out the three quart disk-bottomed sauce pan that started this thread over a year ago.(They also make cookware items that are ss only, so make sure they are either tri-clad or disk-bottomed.)
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That's a beautiful "coffee" cake, Patrick.
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I purchased my first stand mixer this year and after researching I chose a Bosch Universal with the American dough hook. (If I could have afforded it I would have got the new Bosch Concept.) It has a 700 watt motor, a 7 quart bowl and no overhead arm which makes adding ingredients very easy. It's not ideal for very small recipes but I use my hand mixer for those anyways. It does handle medium to large recipes very well. I have had no burning smells, no skipping gears, no struggle in the least. It easily whips up a triple batch of cookie dough or several loaves of bread. You can check it out here. It's reported to have a 1% failure rate over 20 years. It''s definitely not the coolest looking machine but I'm very happy with it's performance. If you can afford it, the Bosch Concept has all the features plus a great look. One more thing, Costco.com sometimes has the Bosch Concept for sale with a particular set of attachments. It just wasn't the right combination for me plus buying from Canada can be a pain in the butt.
Anyone have any infomation on the Bosch Comfort Plus or the DeLonghi 7 Qt.? I have found display models of each at a steep discount.
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Those look pretty great to me, Elie. I haven't tried those yet, but yours look very tasty.
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I think I need to run some really stiff dough through mine before the warrantee expires.
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I finally caught this last night. Amazing. Starting with purple paint, fried burgers, fried everything, bottled sauces and no customers. What a turn-around.
Panettone
in Pastry & Baking
Posted
I bought six panettonne at CookWorks in Dallas -- on sale, too. I'm making bread pudding with a rum sauce tonight for about a dozen people tomorrow. I tried a sample of this panettone made into bread pudding in the store over the holidays and it made a seriously good dessert.